Dry fried hairtail
Ingredients
- hairtail 500g
- Vegetable oil Appropriate amount
- Table salt 4 grams
- Ginger 3 slices
- Pepper 1/2 teaspoon
- Thirteen Incense 1 teaspoon
- Starch 3 tablespoons
Steps
1. Thaw the hairtail segments in cold water (I bought frozen hairtail segments)
2. Cut off the head and tail of the hairtail and remove the innerDirty, a layer of black film inside the belly of the fish must be removed, the one that is particularly fishy, rinse the hairtail segments.
3. Put salt, ginger slices, pepper and thirteen spices into the fish segments, stir evenly and marinate for 15 minutes
4. Place the starch in the plate and evenly coat the hairtail fish segments with a layer of starch
5. After all the hairtail segments are coated with starch, place them on a plate without overlapping them. Let them sit for 10 minutes to allow the starch to regain moisture and stick to the hairtail segments so that they will not fall off during frying. Powder, falling off
6. Heat oil in the pot until it is 6-7% hot. Put one piece in first, and dense bubbles will form around it immediately. The oil temperature is enough. Add the hairtail segments one by one. If the oil is Less, fry in two batches, do not put in all at once, fry the fish until it is set
7. Turn to medium-low heat and fry the fish until the skin is golden brown and crispy
8. Take it out, control the oil, and plate it
9. Finished product picture
Tips
- 1. Marinating hairtail fish first can remove the fishy smell
- 2. After coating with starch, leave it for a while to allow the starch to regain moisture and stick to the hairtail segments. The flour will not fall off during frying< /li>
- 3. The oil temperature should be high when frying fish. If the oil temperature is low, the starch will fall off, so don't fry too much at one time
- 4. After frying, change to medium to low heat and fry until golden and crispy
